Instant Pot Risotto

Published Date: September 26, 2020 | Last Updated: December 9, 2024
Risotto is like the buttoned-up version of mac ’n cheese, but with rice. It’s creamy, buttery, and cheesy and is all comfort food! It goes really well paired with seafood or chicken, but if you’re like me, eating a whole bowl on its own is satisfying enough! So good!!! Typically risotto is a labor of love to make on the stovetop, but it’s actually really easy to make it in the instant pot!
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Risotto is like the buttoned-up version of mac ’n cheese, but with rice. It’s creamy, buttery, and cheesy and is all comfort food! It goes really well paired with seafood or chicken, but if you’re like me, eating a whole bowl on its own is satisfying enough! Typically risotto is a labor of love to make on the stovetop, but it’s actually really easy to make it in the instant pot!

Instant Pot Risotto vs Traditional Risotto

Traditional risotto is made over the stove, adding a little broth at a time until it has reached a creamy texture. It’s time-consuming and hard to know when to stop! If you haven’t made risotto before, you might be guessing how much broth to add and how long to cook it. 

With this Instant Pot Risotto, there’s no time standing over the stove. All you have to do is add the ingredients to the Instant Pot and let it do its thing. Then, once the timer goes off, there waiting for you is perfectly creamy and delectable risotto!

And before anyone asks, yes you need an Instant Pot to make this recipe. If you don’t have one, you may want to find another risotto recipe.

Ingredients for Instant Pot Risotto 

Olive oil or avocado oil

Use whichever you prefer. I would not suggest subbing for coconut or canola oil.

Onion and garlic

Aromatics to start the flavor base for this recipe. Since this recipe has minimal ingredients it is important to get a lot of flavor going right out the gate!

Arborio rice

Do I have to use arborio rice? Yes! Arborio rice is perfect for risotto because of its high starch content, firm texture, and liquid absorption. Arborio rice releases lots of starch while cooking, creating the signature creaminess that is so important to risotto. It also retains a firmer texture while absorbing lots of liquid so that it doesn’t turn to mush. If you tried to make this recipe with white rice it would just turn into a gloopy mess. 

White Wine

If you don’t have any cooking wine, I highly recommend buying some for this recipe! You don’t have to use anything fancy. I just grabbed the cheapest cooking wine they had at Walmart and it was delicious! The wine adds a delicious flavor that makes this recipe feel so special!

Chicken broth

High-quality chicken stock is the best for this recipe, but you could use any broth that you have on hand.

Salt and pepper

Don’t forget it! I like to add the salt before I cook the risotto and then add the pepper after it’s cooked.

Butter, parmesan cheese, and heavy cream 

The dairy in this recipe makes this risotto so luscious. The butter and parmesan are non-negotiable, but the cream is optional. I think that it takes this recipe to another level, but if you don’t have any, you can totally leave it out. Make sure to use freshly grated parmesan. The pre-shredded kind is coated with anti-caking agents that stop it from melting nicely.

How to Make Instant Pot Risotto 

1. Sauté the onions and garlic

To make a creamy risotto in your Instant Pot, start by setting it to “Sauté” mode and adding the oil. Once it is hot, add the diced onions and cook until softened. Add minced garlic and cook for just one minute. Garlic can burn quickly and turn bitter, so be careful not to overcook it. 

2. Toast the rice and add the wine and broth

Stir in the rice, toasting it gently for a few minutes to enhance its flavor. Pour in the wine, if using, and cook while stirring until the alcohol evaporates, which takes about three minutes. If you prefer not to use wine, skip this step and add extra broth. Add the broth and salt and stir to combine. 

3. Cook 

Set your Instant Pot to cook on “Manual” or “High Pressure” for 6 minutes. Once the cooking time is up, do a quick pressure release. Open the lid and stir in butter and Parmesan cheese, letting the risotto rest for a couple of minutes to thicken. If the texture looks a little bit thick, stir in a splash of additional broth. Finish by seasoning with freshly ground pepper, and serve!

What If My Instant Pot Risotto is Too Thick? 

If your risotto looks too thick, add some more broth and stir until you like the consistency. 

How Can I Reheat Instant Pot Risotto?

Truly, risotto is best the day of, but you can heat any leftovers on the stove with a little chicken broth to loosen it up. 

More Delicious and Comforting Dinner Recipes 

Easy Chicken Pot Pie– By far one of my most popular recipes on my site. And for good reason too!

Spinach and Basil Stuffed Shells– This recipe makes two 9×13 pans, so you can have dinner now and dinner later!

Zuppa Toscana– The most delicious creamy soup of all time.

Happy Cooking!

I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN

Instant Pot Risotto

Typically risotto is a labor of love, but it's actually really easy in the Instant Pot. And just as creamy, rich, and mouthwatering!
5 from 1 vote
Print Pin Rate
Course: Side Dishes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

  • 2 T olive oil or avocado oil
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/4 cup white wine or broth
  • 2 cups chicken broth
  • 3/4 tsp salt
  • 2 T butter
  • 1/4 cup Parmesan cheese
  • pepper to taste
  • splash of heavy whipping cream, optional

Instructions

  • Turn your instant pot to “Sauté” and add the oil.
  • Add the diced onion and cook, stirring often until onion softens and becomes translucent.
  • Add the garlic and cook for just one minute while stirring. Be careful not to overcook because garlic burns easily and becomes bitter.
  • Add the rice and cook, toasting the rice, and stirring for a few minutes.
  • Add the wine and cook while stirring until the alcohol cooks off about 3 minutes. (Note: if you choose not to use wine, just use extra broth in the next step and skip this step.)
  • Add the broth and salt. Stir. Then put the lid on and cook on "manual" or "pressure" for 6 minutes.
  • Do a quick pressure release and then stir in the butter and Parmesan cheese. Let it rest for a couple of minutes.
  • If the risotto looks anything less than creamy, add a bit more broth. If you want, give it a splash of heavy cream. Season with pepper to taste. Serve hot and…ENJOY!

Notes

Note: it will thicken and dry as it cools. Next day-leftovers will do well if more       broth is added when it is warmed up.

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  1. Wow, I am never making risotto by hand ever again! This was amazing! I also added mushrooms and it was fab. A little salty, but that’s on me.

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Hi! I'm Amber

I'm obsessed with all things food and a mom to five. Baking bread and using my instant pot are my favorite things to do in the kitchen, and I can't wait to bring all that I have learned to you! Connect with me on Instagram because there's where I basically live these days.